SeaBear's signature line of smoked salmon, handcrafted right at our Anacortes, Washington Smokehouse since 1957. Fully cooked in its own juices in our famous Gold Seal™ Pouch, no refrigeration required.

StoringYour Alaskan Halibut & Black Cod has been quick-frozen to lock in the flavor and nutrients, and shipped to you on dry ice. Upon arrival, please freeze or refrigerate. Fillets will keep in the freezer for approximately 3-4 months; once thawed they should be cooked and used within 1-2 days.

Once a frozen fillet is thawed, it can be re-frozen though we do not recommend it, as taste and quality may begin to suffer. No fillet should be re-frozen if it has been thawed 2 days or longer.

Thawing The best way to thaw your Alaskan Halibut & Black Cod is to leave it in the refrigerator overnight (in its pouch), allowing at least 8-10 hours. Trying to rush the process by thawing at room temperature or placing the frozen pouch in warm water is definitely NOT recommended, as it can cause the Alaskan Halibut & Black Cod to lose flavor and texture. If you must thaw your fillets quickly, place the frozen pouch in a bowl of cool water for 30-45 minutes, and then continue thawing in refrigerator.

Regardless of how you like to cook your fish (bake, broil, grill, sauté or poach), we believe the key to success is to SLOW DOWN! Slow cooking locks in the natural juices, for a more succulent flavor. When the flesh turns from translucent to just about completely opaque, and flakes easily with a fork, it is done. Here are some specific guidelines by cooking method:

TO BAKE: Pre-heat oven to 275°F. Place fillets on a cookie sheet brushed with olive oil; bake until you can easily flake with a fork (time will depend on thickness of the fillet) - approximately 20 minutes.

TO GRILL: Brush grill with olive oil PRIOR to heating. Once the grill is medium-hot (you should be able to hold your hand 6 inches above the grill for 5 seconds), brush the top of each fillet with olive oil, and place on the grill. Season with salt and pepper. For Sablefish, grill fillet until the sides begin to turn opaque and then flip once – carefully! – and continue grilling until fully cooked.

TO PAN FRY BLACK COD: Place sablefish fillets in a sauté pan coated with olive oil and pan fry over medium-low heat.

TO BROIL HALIBUT: Place wild halibut fillet on a broiler pan brushed with olive oil, on oven’s middle rack. Broil about 10 minutes or so, though keep watching to avoid overcooking. Do not flip fillet.

Serving Suggestions for Wild Alaskan Halibut Wild Alaskan Halibut offers endless culinary versatility. Here’s a few ideas to get you started: Serve with a fresh salsa (fruit salsas are particularly great); Dip in egg, coat with Panko (Japanese breadcrumbs), sprinkle with olive oil and bake until brown; Encrust in chopped almonds or walnuts; Top with a dijon mustard/cream sauce.

Serving Suggestions for Black Cod (Sablefish) The mild flavor of SeaBear’s Black Cod offers great versatility…. try them with anything from a simple spritz of lemon to a hearty cream sauce or anything in between. Here’s a few simple ideas: top with a fresh salsa; brush with olive oil and sprinkle with cracked black pepper and sea salt; top with a Dijon mustard/cream sauce; bake topped with sliced tomatoes; sauté with chopped garlic and thinly sliced green onion.

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet.
2,000 calories a day is used for general nutrition advice.

Ingredients:
Black Cod

Here's a great way to try multiple Wild Seafood dinner fillets. Each variety pack contains four 6-oz dinner fillets, and comes with three FREE sauces and rubs for a simple, delicious, good-for-you preparation.

Black Cod: Celebrated for its rich, succulent, melt-in-your-mouth flavor the large-flaked Black Cod (also known as Sablefish) is a sought-after culinary delight. Rich in beneficial Omega-3 fatty acids and high on all the leading environmental organizations' lists of responsible seafood selections, Black Cod also makes a great choice for a Healthy You! May contain bones

Wild Halibut: The largest flatfish in the sea, halibut are individually caught by hook and line along the continental shelf of the Pacific Northwest at icy cold depths of 900' or more. The result is a lean, light whitefish with sweet, delicate flavor, perfectly firm texture and pure snow-white flesh. halibut will hold its shape and texture whether baked, broiled, grilled, poached or steamed, and its flavor works equally well with bold sauces or simple spritz of lemon.

StoringYour Alaskan Halibut & Black Cod has been quick-frozen to lock in the flavor and nutrients, and shipped to you on dry ice. Upon arrival, please freeze or refrigerate. Fillets will keep in the freezer for approximately 3-4 months; once thawed they should be cooked and used within 1-2 days.

Once a frozen fillet is thawed, it can be re-frozen though we do not recommend it, as taste and quality may begin to suffer. No fillet should be re-frozen if it has been thawed 2 days or longer.

Thawing The best way to thaw your Alaskan Halibut & Black Cod is to leave it in the refrigerator overnight (in its pouch), allowing at least 8-10 hours. Trying to rush the process by thawing at room temperature or placing the frozen pouch in warm water is definitely NOT recommended, as it can cause the Alaskan Halibut & Black Cod to lose flavor and texture. If you must thaw your fillets quickly, place the frozen pouch in a bowl of cool water for 30-45 minutes, and then continue thawing in refrigerator.

Regardless of how you like to cook your fish (bake, broil, grill, sauté or poach), we believe the key to success is to SLOW DOWN! Slow cooking locks in the natural juices, for a more succulent flavor. When the flesh turns from translucent to just about completely opaque, and flakes easily with a fork, it is done. Here are some specific guidelines by cooking method:

TO BAKE: Pre-heat oven to 275°F. Place fillets on a cookie sheet brushed with olive oil; bake until you can easily flake with a fork (time will depend on thickness of the fillet) - approximately 20 minutes.

TO GRILL: Brush grill with olive oil PRIOR to heating. Once the grill is medium-hot (you should be able to hold your hand 6 inches above the grill for 5 seconds), brush the top of each fillet with olive oil, and place on the grill. Season with salt and pepper. For Sablefish, grill fillet until the sides begin to turn opaque and then flip once – carefully! – and continue grilling until fully cooked.

TO PAN FRY BLACK COD: Place sablefish fillets in a sauté pan coated with olive oil and pan fry over medium-low heat.

TO BROIL HALIBUT: Place wild halibut fillet on a broiler pan brushed with olive oil, on oven’s middle rack. Broil about 10 minutes or so, though keep watching to avoid overcooking. Do not flip fillet.

Serving Suggestions for Wild Alaskan Halibut Wild Alaskan Halibut offers endless culinary versatility. Here’s a few ideas to get you started: Serve with a fresh salsa (fruit salsas are particularly great); Dip in egg, coat with Panko (Japanese breadcrumbs), sprinkle with olive oil and bake until brown; Encrust in chopped almonds or walnuts; Top with a dijon mustard/cream sauce.

Serving Suggestions for Black Cod (Sablefish) The mild flavor of SeaBear’s Black Cod offers great versatility…. try them with anything from a simple spritz of lemon to a hearty cream sauce or anything in between. Here’s a few simple ideas: top with a fresh salsa; brush with olive oil and sprinkle with cracked black pepper and sea salt; top with a Dijon mustard/cream sauce; bake topped with sliced tomatoes; sauté with chopped garlic and thinly sliced green onion.

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Since 1957, we’ve taken great pride in sharing with you the bounty of the Pacific Northwest. If for any reason you are not absolutely thrilled with our products and service, we will immediately replace your order, refund your money, or do whatever it takes to make it right. That is our promise.